Description
A comforting, beef-forward ramen bowl made with sirloin, mushrooms, and spinach in a savory broth.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound beef sirloin, thinly sliced
- 4 cups beef broth
- 2 cups water
- 3 packages instant ramen noodles (discard seasoning packets)
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
- Soft-boiled eggs (optional, for serving)
Instructions
- Heat vegetable oil in a large pot over medium-high until shimmering.
- Add the thinly sliced beef and brown for 2 minutes, then stir and brown the other side for an additional 1-2 minutes. Remove and set aside.
- Reduce heat to medium, add minced garlic and grated ginger, sauté until fragrant for 30-60 seconds.
- Pour in the beef broth and water, bring to a boil.
- Add sliced mushrooms and soy sauce, reduce heat, and simmer for 4-5 minutes.
- Stir in the instant ramen noodles, cooking according to package directions (2-3 minutes).
- Return the browned beef and add baby spinach. Cook until warmed through and spinach wilts, about 1-2 minutes.
- Remove from heat, drizzle with sesame oil, and season with salt and pepper.
- Serve hot topped with chopped green onions and soft-boiled eggs if desired.
Notes
Store soup and cooked noodles separately if keeping leftovers. Note that cooked ramen noodles do not freeze well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese